Interviews with experts on the science, politics, and culture of food
Sometimes, lower prices at the supermarket come at a higher cost to society that many of us fail to realize.
A large cherry grower discusses the changing nature of his business.
Two dedicated cheese-making instructors shares their general views on what makes cheese, good.
In Oregon alone, 20 regional food banks, and 950 local agencies are involved in distributing food to those in need
And, it’s not nearly enough. 25% of the state’s populace are receiving food stamps, and many of those are children.
Maybe we can’t solve intractable problems of hunger and food insecurity in America, but we certainly could do much more to help to improve the lives of many that would also benefit society as a whole.
Is raw milk the riskiest of all foods to consume or an essential nutrient-dense food our bodies need in order to grow up and remain healthy…Should we have a right to make our own decision?
Chef Lisa Schroeder of Mother’s Bistro believes in the importance of eating home cooked meals, better than any restaurant for regular meals.
Farmer Rick Steffen, and culinary instructor Katherine Deumling share their views about the future of small family farms.
Imagine that! What is the difference?
Susan Wilson of Sudan Farm talks about why some people find it difficult to eat lamb. If a livestock animal happens to be cute, why does that make it harder for people to eat? Next week on Food Farmer Earth: Wasabi